Ingredients

1 cup plain 2% reduced-fat Greek yogurt $

3 tablespoons chopped fresh mint

2 teaspoons fresh lime juice $

5/8 teaspoon kosher salt, divided

2 garlic cloves, minced $$

1 cucumber (about 8 ounces), peeled, seeded, and shredded $$

6 (6-inch) whole-wheat pitas, halved

2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained $

3 tablespoons extra-virgin olive oil, divided $

2 teaspoons ground cumin

2 teaspoons Spanish smoked paprika

1/4 teaspoon ground red pepper

1 tablespoon fresh lemon juice $

1/4 teaspoon freshly ground black pepper $

8 cups loosely packed arugula $

12 (1/4-inch-thick) tomato slices $$

Preparation

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

  2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.